Crab & Endive Canapés

The crab salad can also be served as a sandwich filling or on top of a green salad but it's so simple scooped with an endive spoon.

Dressing

• 2 Windset Farms™ Roma Tomatoes, chopped
• 1/3 cup fresh cilantro, finely chopped
• 2 Tbsp. sherry vinegar
• 1 clove garlic, finely chopped
• 1 pinch cayenne pepper
• 3 Tbsp. extra virgin olive oil
• 1 tsp.kosher salt

Crab Salad

• 1 shallot, finely minced
• 1 tsp. ginger, finely minced
• 1/2 Windset Farms™ Dolce™ Super Sweet Baby Bell Pepper, finely chopped
• 1/2 lb. fresh crabmeat, picked over and drained
• 3 Tbsp. mayonnaise
• 1 Tbsp. sour cream
• 1 tsp. Dijon mustard
• 1 lemon, zested
• 2 Tbsp. fresh parsley, finely chopped
• 1/2 tsp. ground pink peppercorns
• 2 heads Windset Farms™ Vivo™ Belgian Endives

Instructions:

1. For the dressing, combine all ingredients, except olive oil, and purée in a blender. Slowly add olive oil to the mixture.
2. For the salad, combine all ingredients, except Vivo™ endives, in a medium bowl and mix well.
3. Separate endive leaves and place some crab salad in each. Drizzle with dressing and serve.